Chocolate Chip Scones

Ingredients

• 250 g, plus extra for kneadingplain flour, sifted or whisked before measuring
• 1 tablespoonbaking powder
• ½ teaspoonsalt
• 50 g, plus 25–38 gsugar
• 130 gdark chocolate chips
• 300 mldouble cream
• 42 gbutter, melted

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C.

2. 2

   Mix dry ingredients

   Sift the flour, baking powder, salt and 50 g sugar into a bowl. If you don’t have a sieve, whisk them to remove any lumps, then toss the mixture with a fork until evenly combined.

3. 3

   Add cream and chocolate

   Stir in the chocolate chips. Pour in the double cream and mix with a fork until the dough holds together; it will be sticky.

4. 4

   Knead the dough

   Move the dough onto a floured board or work surface and dust it with a little more flour. Knead it 10 times: push it away with the heel of your hand, fold it back, then turn it a quarter-turn each time.

5. 5

   Shape the rounds

   Pat the dough into a mound and cut it in half. Shape one half into a disc, then pat or roll it to about 2.5 cm thick. Brush with melted butter and sprinkle with sugar.

6. 6

   Cut the wedges

   Cut the disc into 12 wedges with a knife or pizza cutter. Transfer them to a baking tray, leaving a little space between each one. Repeat with the other half of the dough.

7. 7

   Bake until golden

   Bake for about 13–15 minutes, until the tops are golden brown. Serve warm or at room temperature.

What are chocolate chip scones?

Scones are a familiar part of British baking, while American versions are often larger, sweeter and shaped into wedges. This recipe takes that American approach and adds chocolate chips for a simple brunch bake.

Cream brings the dough together, while a brief knead helps the wedges hold their shape. A brush of butter and a little sugar give the tops a lightly crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 2g protein, 17g carbs, 7g fat.

Flour and sugar provide most of the carbohydrates, while the cream, butter and chocolate chips contribute much of the fat. The flour and cream supply a little protein, but these are mainly a sweet baked treat. Pair a scone with fruit and a protein-rich brunch option to make the plate more balanced.

The ingredients that matter

Flour: Whisk or sift it before measuring so it is loose and easier to combine without overworking the dough.

Cream: Double cream provides moisture and richness in one ingredient. Add it to the dry mixture and stop mixing once the dough comes together.

Chocolate: Dark chocolate chips add sweetness and pockets of chocolate throughout the scones. Folding them in before the cream helps distribute them evenly.

Keep kneading brief

Sticky dough: A light dusting of flour on the work surface makes the dough easier to handle. Avoid adding much more than needed, as excess flour can make the scones firm.

Ten turns: The method calls for 10 kneading motions, folding and turning the dough each time. This brings it together without treating it like bread dough.

Shape evenly for baking

Disc thickness: Aim for about 2.5 cm so the wedges bake through while staying tender. Patting the dough with your hands is fine; a rolling pin is optional.

Wedge spacing: Leave a little room between the pieces on the tray. Keeping the wedges similar in size helps them finish baking at roughly the same time.

Look for golden tops

Bake time: Begin checking at 13 minutes, as the recipe gives a 13–15 minute range. The tops should be golden brown when the scones are ready.

Serving: They can be served warm or at room temperature. Their texture is best on the day they are baked.

Serve them for brunch

Pairings: Offer the scones with fresh fruit and tea or coffee for a straightforward brunch spread. Plain yoghurt can add a cool, tangy contrast to the chocolate.

For a fuller meal, serve alongside eggs or another savoury brunch dish rather than relying on the scones alone.

Recipe notes & tips

• Measure the flour after whisking or sifting it, as the recipe specifies.
• Use a fork to mix the cream into the dry ingredients without working the dough too much.
• Flour your hands and work surface lightly to manage the sticky dough.
• Keep the two dough discs close to the same thickness for more even baking.
• Start checking the scones at 13 minutes and take them out when the tops are golden.

Variations

• White chocolate: Swap the dark chocolate chips for white chocolate chips.
• Citrus zest: Add finely grated orange zest to the dry ingredients for a bright note.
• Chopped nuts: Replace some of the chocolate chips with chopped toasted nuts.
• Mixed chocolate: Use a mix of dark and milk chocolate chips.
• Mini scones: Cut smaller wedges and begin checking them earlier, as they may bake faster.

Common mistakes to avoid

• Overmixing the dough: Stop as soon as it holds together so the scones stay tender.
• Adding too much flour: Dust the surface lightly and use only enough to handle the sticky dough.
• Uneven discs: Pat both halves to a similar thickness so the wedges bake at a similar rate.
• Crowding the tray: Leave a little space between wedges so they bake without touching.
• Overbaking: Check from 13 minutes and remove the scones once their tops are golden.

How to store

These scones are best on the day they are baked. If needed, keep them in an airtight container at room temperature for up to 2 days; warm briefly in a low oven before serving.

Frequently asked questions